There's a reason why ham is popular company fare: it feeds an army for not a lot of dough. My gripe is it's usually too sweet. This take eschews saccharine flavors in favor of savory, tangy, and just a little sweet and hot. Just be sure to add the glaze at the right time—you want to give it a chance to caramelize without burning. (I settled on 45 minutes before the ham is removed from the oven.) Sooner and it gets too dark; later and it looks like goop.

When finishing the potatoes, you can use kosher salt in place of coarse sea salt. But the crunch from a coarse finishing salt bodes particularly well.

As for leftovers, you may well have them. I'd recommend using the bone to make slow-cooked ham-lentil soup. Leftover meat is also perfect for a mushroom-laden, sherry-laced tetrazzini. It makes killer sandwiches too.

Feel free to make the glaze a day ahead—it'll be all the better for it. Store any leftovers in an airtight container in the refrigerator for up to a week. Stir a teaspoon of leftover glaze into a quarter-cup of mayonnaise and spread it on leftover ham sandwiches during the week ahead.